Blue Cheese-Crusted Bone-In Pork Chop

with tomatoes and green beans amandine

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

We blend beautiful blue cheese with green onions to form a crust that perfectly complements a juicy bone-in pork chop. It’s served with classic green beans, grape tomatoes, and toasted almonds for an elegant way to end your day. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 12 oz. Green Beans
  • 2 Green Onions
  • Info
    1 oz. Blue Cheese
  • 16 oz. Bone-in Pork Chops
  • Info
    ½ oz. Slivered Almonds
  • Info
    ⅓ oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    574
  • Carbohydrates
    20g
  • Fat
    34g
  • Protein
    47g
  • Sodium
    348mg

Recipe Steps

You Will Need

  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve tomatoes. Trim ends off green beans. Trim and thinly slice green onions. In a mixing bowl, combine blue cheese, green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Set aside. Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper. If using chicken breasts or sirloin steaks, follow same instructions.

  • Step 2 - Sear the Pork Chops
    2

    Sear the Pork Chops

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook until browned, 2-3 minutes per side. Remove from burner and transfer chops to prepared baking sheet. If using chicken breasts or sirloin steaks, follow same instructions. Wipe pan clean and reserve.

  • Step 3 - Crust and Roast the Pork Chops
    3

    Crust and Roast the Pork Chops

    Top pork chops with blue cheese-green onion mixture, pressing lightly to adhere. Roast in hot oven until crust has melted and chops reach a minimum internal temperature of 145 degrees, 7-9 minutes. Rest chops 5 minutes before serving. If using chicken breasts or sirloin steaks, follow the same instructions, roasting chicken in hot oven until it reaches a minimum internal temperature of 165 degrees, 11-13 minutes and roasting steak in hot oven until it reaches a minimum internal temperature of 145 degrees, 8-10 minutes. While chops roast, toast almonds.

  • Step 4 - Toast the Almonds
    4

    Toast the Almonds

    Return pan used to sear chops to medium heat and add slivered almonds (no oil needed). Stir often, toasting almonds evenly, until almonds are golden brown and aromatic, 2-4 minutes. Once golden brown, immediately transfer almonds to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Cook Vegetables and Finish Dish
    5

    Cook Vegetables and Finish Dish

    Return pan used to toast almonds to medium heat. Add butter, green beans, and ¼ cup water to hot pan. Cover and cook until beans are bright green, 3-4 minutes. Uncover, add tomatoes, and stir occasionally until beans are tender and tomatoes are warmed through, 3-4 minutes. Stir in toasted almonds, ¼ tsp. salt, and a pinch of pepper. Remove from burner. Plate dish as pictured on front of card, garnishing green beans with remaining green onions. Bon appétit!

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